Creamy Beef and Shells
This Creamy Beef and Shells recipe is a comforting and easy-to-make dish that's perfect for a family meal. It features perfectly cooked pasta shells coated in a luscious, creamy sauce with savory ground beef and cheddar cheese.
Equipment
- Large skillet
- Large saucepan
- Whisk
- Spoon
- Colander
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup beef broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 pound medium shell pasta
- ½ cup frozen peas, thawed optional
- ¼ cup chopped fresh parsley, for garnish optional
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- In a separate large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly pour in the milk, whisking constantly to prevent lumps.
- Add the beef broth, Italian seasoning, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the cheddar cheese until melted and smooth.
- Gently fold in the sour cream.
- While the sauce is simmering, cook the shell pasta according to package directions. Drain well.
- Add the cooked pasta and the browned ground beef mixture to the creamy cheese sauce. Stir to combine everything thoroughly.
- If using, stir in the thawed frozen peas.
- Garnish with chopped fresh parsley, if desired.
Notes
For a smoother sauce, use an immersion blender. Thin the sauce with milk or broth, or thicken it by simmering longer or adding a cornstarch slurry. Season beef with extra salt, pepper, or garlic powder. Can be made ahead and stored in the refrigerator for up to 2 days. Store leftovers in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave. While freezing is possible, the texture may change upon thawing.